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Grass Fed Beef Eye Fillet
Regular price$160.00
Unit price
/per
Sear in a hot pan, then roast in the oven. Due to its low fat content, the eye fillet is best served medium-rare
Grass Fed Beef Eye Fillet
Regular price$160.00
Unit price
/per
DESCRIPTION
Always tender, lean and flavoursome, it's no surprise that our eye fillets are the most popular of all beef cuts. Our grass-fed beef has been stripped of its silver skin and is ready for roasting, or to be carved into thick slices for a roasted eye fillet steak dinner.
Sear in a hot pan, then roast in the oven. Due to its low fat content, the eye fillet is best served medium-rare
Buy delicious Grass Fed Beef Eye Fillet online
The eye fillet is a prime cut of meat. Located at the end of the backbone and beneath the ribs, this muscle is neither load-bearing nor regularly exercised. These factors give the eye fillet its famous tenderness; the muscle is butter-soft despite having extremely little fat.
An eye fillet roast with a lovely brown crust is the perfect Sunday meal for the family.
Order your grass-fed beef eye fillet online, and our Melbourne butchers can have it prepped for delivery by the next business day.
What's so great about Grass Fed Beef Eye Fillet
In a word? Tenderness. The meat of the eye fillet is delicate, juicy and flavoursome. As the name reveals, this oblong beef eye fillet is the source of the round eye fillet steaks that occupy the top position on any serious chef’s menu. By sourcing our eye fillets from leading sustainable farms in Victoria and New South Wales, we can offer you a cut that requires practically no effort to thrill the palate. Splash a little olive oil and season generously with sea salt flakes and fresh herbs, and you’ve got a roast that’s as much a work of art as it is a meal.
Sustainably sourced: our eye fillets are cut from grass-fed cattle that have been ethically and sustainably raised to yield prime cuts of meat.
Perfectly fresh: we source our beef eye fillets directly from local cattle farms to maximise their freshness and consistent quality.
Frequently asked questions
We’ve got plenty of ideas for beef roast recipes for you to choose from. Have a browse, and if you discover any ideas to improve our recipes, we’d love to hear about them.
Yes. Scotch fillet steaks are rib eye steaks with the bone removed.
Here’s our preferred method.
Pre-heat your oven to 200°C.
In a small bowl, create a simple mix of sea salt, black pepper, fresh herbs and olive oil.
Rub the rib eye roast down with the mix.
Transfer the rib eye roast to a roasting pan or roasting rack, then pop it into the oven.
Let it roast for approximately an hour, then reduce heat to 180°C. Use a meat thermometer to check the internal temperature. When it has reached 60°C, the meat will be medium rare.
Remove the roast from the oven and transfer it to a cutting board. The latent heat will continue cooking the meat.
After 10-15 minutes, the rib eye roast will be ready to carve.
You've got good taste.
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